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"UNITED STATES vS AMUE'L OLELAIl-D DAVIDSON, OF BELFAST, IRELAND.

PATENT OF ICE;

1 PROCESS. oi CLARlFYlNG-COFFEE OR ,COCO-A.

/ 1 SPlElCIFICATION forming part of Letters Patent No. 352,808, dated November 16, 1886.

. I fo allwhom it may concern:

j ,a-Be-itlknown that I, SAMUEL CLELAND DA- 1 vmsolv, of Belfast, Ireland, have invented cer- I "1; tainfn ew'aud useful Improvements in the Clariv 5 ;ficatil Of Aqueous Infusions or Decoctions of oOoffeeiorOocoa, of which the following is a specification.

i T-,;Ordinaryaqueous infusions or decoctions of cofi'ee and cocoa have a dull and turbid appearjance,"which, especially in the cocoa, intensifies 7 as-itibecomescold, audit is almost impracti- 1,": cabletoaccomplish the removal of this turbidity'by' any ordinary filtration, and the in- Y. My improvements consist in the clarifica- 1 tion'oftheseinfusions and decoctions by so treating them that the matter causing their turbidity'is precipitated and rendered easily rernovable by filtration or decantation, the flavor andother characteristics of the infusions or decoctions being almost unaffected by the proditionare :veryprone to decomposition.

" cess. [The resulting liquors are brilliantly" transparent and possess even a richer color than in their original condition, and arecapaa ble of being kept a long time if bottled and securely corked so as to exclude theair.

My improvements are carried out as follows:

: 1131 make an infusion or decoction 'of coffee or cocoa withboiling water, of preferably three or 7, four times the strength ,that such are ordinayrily usedas beverages, and for convenience of operation. I strain off the liquor from the 'grounds. The strained liquor is usually more shows a-slightly acid reaction to test-paper. I then add to it an alkali or alkaline substance jinf 'su-fficient quantity to render the liquor .slightlyalkaline to test-paper, and the result fof this-treatment is that the matter causing I qtheturbid appearance of theliquor will soon j -.fo rm i'ntoa fiocculent precipitate, which will x-g radually settle to the bottom, leaving the lq-uor above it quite free from turbidity and atherricher in ,-color than before this treatment'fa vlThe'i effect is produced by the alkali whether the liquor be'hot' or cold when it is ded', The precipitated matter may then be moved eitherby decantation or by any con- .en'ient method of filtration, such as straining fusionsor decoctions when in this turbid-conor 'lessf dull andturbid inappearance and the clarification of the substances with which Y I Application filed February 25, 1886. Serial No. 193.210. (Il'o specimens.)

. through cloth filter-bags, and when the liquors are freed from this'precipitate their treatment 1 is completed and the object of my herein-described improvements for their clarification effected. .The alkaline substance which Ipreferably use is borax; but the hydrates and carbonate of soda and potash can also be used, but their preservative action is not so good as that of bora'x, though they precipitate the turbid matter similarly, and ammonia alkalies likethey impart to the liquors are objectionable. The amount of borax requisite to produce the alkaline reaction above referred to is usu-' ally about one and one-half grain per fluid 6- same should be neutralized by adding sufficie' t .7

vegetable acid to neutralize the alkali before addingthe coffee or cocoa to the water to make the infusion or decoction.

If the infusions or decoctions be required sweet, sugar may be added to thetclarified liquors to any required degree, and in either, 5' may be charged with carbonic 'acid or mixed i the sweetened or unsweetened state the liquors with carbonated water and bottled as aerat'ed' beverages are, as such have the refreshing and stimulating effects of coffee and cocoa inf a highly agreeable form. l

Iam aware of the general use of alkali for, f neutralizing acidity, and that alkali has been used as a preservative, and I am also aware;

that borax has long'been known as a preservative for milk, meat,,fish, &c., but-so far-as I am aware neither alkalies generally nor boi'ax' in particular have ever been used for effecting they are mixed-for example, the effect of bo rax on milk has never been to clarify it. I IOQ 6o wise do so, but the smell and flavor which make no claim to the use of alkalies generally nor of borax in particular as preservatives, 'nor for their use in neutralizing acidity.

I am aware that alum and borax have been used conjointly to purify river water, but when so used the impurities of the water are precipitated, not by the borax, but by the action of the alum, and this action of the alum takes place if the alum beused alone and without the borax; whereas if the borax be used alone it does not clarify the water, and its employment along with the alum is not for the purpose of clarifying the water, but merely to soften the acrid taste of the alum in the water'. I do not, however, use alum at all, as its action in coffee and cocoa infusions is'to render them much more turbid, and my employment of b0.- rax as a clarifying agent for coffee and cocoa infusions differs essentially from its employment conjointly with alum in reference to river-water, as above described, as its action therein is not asa clarifying medium.

I am also aware that ground cocoa beans have been treated with soda or potash to render-the powder more soluble, but such treatment is entirely antagonistic to my invention, because the use or presence of an alkali in making the decoction completely prevents the precipitating action of my alkali treatment,

which requires that the coffee and cocoa, and even the water used in making the infusion or decoction, be absolutely free of any alkaline coctions ter; otherwise the precipitating actionof my alkali treatment will not take place.

ters Patent, is-- i The herein-described method. ofclarifying aqueous infusions or decoctions. ofcofl'ee or; i 1,

cocoa, which consists in effecting a precipitaborax or other alkali until a faintly alkaline What I claim, and desire to secure by Let I tion of the matter that causes the turbidityjof g p said infusions or decoctions by adding to them a reaction is produced, and in then removing the precipitated matter by filtration or decanta-T whereby the q ris left briniailbly clfiri fied, substantially as set forth." a y I I In witness whereof I have hereunto signed witnesses.

Witnesses:

FRANCIS A. MAITLAND, i

Librarian, .Ta'nen Hall, Belfast. r

OH RLns 7.1a;

Porter, In'nen Hall, Belfast. i

I I I p 5 1 y name in he presence of two subscribing a 

